First, I want to explain why "Cake-Pie". Firstly, it is made in a pan, a very quick, "lazy" version, so I classified it, nevertheless, with pies. Well, but in appearance and delicate, moderately sweet taste, after all, a cake. All the same, choux pastry and another option for making a quick and tasty dish from it !!! Why "Fenichka"? The day before yesterday I received a letter from Irochka, a cook at fene4 ka. She asked if I made cakes from this dough (which I recommend to everyone). So I went to the kitchen - my hands were itching to try it right away and not waste time. I thought a little, did not complicate anything. Choux pastry+ custard from available products... That's why I called this one, albeit simple, but very gentle and a tasty cake uk"Fenichka". This is Irishka's idea, thanks to her! I think this cake will help me out more than once! Or maybe it will come in handy for cooks who do not like to bother with baking or simply do not have an oven. I do not pretend to be original. There is no purpose to surprise someone. The recipe is very simple.

Few have not heard of the famous Napoleon cake and have not tried it at least once. The favorite taste of this delicacy is known in every family, because it is an integral part of almost any celebration. Unfortunately, preparing the classic version takes a lot of time, so not every modern housewife will dare to create this confectionery miracle on her own. But there is a decent alternative - the recipe for Napoleon cake made from puff pastry. This product can be purchased at almost any grocery store. It will become the basis for a sweet treat that can be made quickly and easily. But, if you do not like purchased products, then for you there is a recipe for your favorite cake made from homemade dough.

Let's consider step by step and with a photo how to make Napoleon cake from puff pastry at home.

Napoleon cake from ready-made puff yeast-free dough

A simple and quick recipe that will not take long, and the dish is in no way inferior in taste to the classic version.

For cooking you will need:

• Ready testicle (puff yeast-free, rolled into a roll) - 2 packs of half a kilo each;
• Condensed milk - one jar;
• Pack of good quality softened butter (82.5%);
• Cold fat 33% cream - 250 ml.

The cooking scheme is as follows:

1. Defrost the dough, then carefully unwind the roll and cut it into equal parts. The best option- four squares. They will be thin, which will allow the dessert to soak better, and it will turn out to be more delicious;
2. You can make a cake square shape... But if you want a round one, then you need to pick up a plate of a suitable diameter and carefully roll each layer, giving it a size slightly larger than that of the selected plate, before that slightly lubricating the rolling pin and the working surface with vegetable oil;
3. From the resulting workpiece, cut out a circle along the diameter of the plate and make punctures with a fork over its entire surface. We do not throw out the cuttings, but put them aside, covering them with any container;
4. Covering a baking sheet baking paper and move our test circle onto it, then send it to the oven, heated to 200 degrees. The baking process lasts 15 minutes until a light golden hue is achieved. In the same way, you need to bake the rest of the cakes and the remaining trimmings. Do not be alarmed if the biscuits are too lush, after impregnation they will acquire the required shape;
5. Now the cream. Combine condensed milk with butter and mix evenly (but do not beat) with a mixer at low speed;
6. In a separate container, beat the cream until thick so that they do not fall out if the dishes are turned over. But you do not need to whip up to the consistency of butter. Then we shift them to the mass from the previous step and gently knead with a spatula until smooth;
7. Putting together our masterpiece. The biscuits, abundantly smeared with cream, are laid on top of each other. Do not forget about the top and sides;
8. We decorate the treat with chopped scraps of biscuits;
9. Put Napoleon cake from ready-made puff pastry in the refrigerator for 12 hours to soak. It is better to cover it, for example, with a saucepan, so that it does not absorb foreign odors.

The prepared food is best cut with a large toothed bread knife. Of course, it turns out to be less saturated than in classic version, but it is much easier and faster to prepare.

Napoleon cake made from ready-made puff yeast dough

Many believe that it is used exclusively for the preparation of Napoleon. without yeast dough... But still there are recipes where this delicacy is made from yeast. Here is one of them.

You will need:

• A kilogram of frozen "puff" in sheets;
• 3 testicles;
• A liter of milk;
• Sugar - 150 g;
• Butter - 50 g;
• A packet of vanillin.

The cooking instructions are as follows:

1. Without taking the dough out of the package, start defrosting in the refrigerator, then at room temperature. It is not necessary to roll out thawed layers, they immediately move to a baking sheet, slightly oiled with oil;
2. The cakes are baked in an oven preheated to 180 degrees until golden brown. This is about 10-15 minutes. Cut each hot shortbread in half lengthwise. Save the crumbs remaining after cutting for the final decoration;
3. Combine eggs, sugar and flour in one container, then beat until smooth;
4. Warm the milk to 30 degrees and gently pour it into the ingredients from the previous step, stirring it constantly;
5. Transfer the mixture to a saucepan and cook the cream, stirring continuously, until the first bubbles form, then immediately remove the dishes from the flame;
6. Stir vanillin and butter into hot cream, cool slightly;
7. We put the first cake on a plate and generously coat it. We do the same with the remaining biscuits;
8. Decorate the cake with crumbs and place in the refrigerator overnight to soak. After that, the dessert can be sliced ​​and served.

Homemade puff pastry Napoleon cake

This recipe is for those who are not used to buying ready-made store dough, but loves to make confectionery and baked goods yourself. Accordingly, it will take more time.

Would need:

For the first dough:

• Creamy margarine - 200 g;
• 2/3 cup flour.

For the second dough:

• One egg;
• Cold water;
• Flour - 2 cups;
• A quarter of a small spoonful of lemon juice;
• A pinch of salt.

For the cream:

• Half a glass of milk;
• Egg;
• Softened butter - 200 g;
• A glass of sugar;
• Half a packet of vanillin.

The cooking process is as follows:

1. Let's start with the test. Cut the chilled margarine into pieces, put it in a bowl, add flour to it and chop everything into crumbs with small lumps. We form a ball from the resulting mass (no need to knead). It turned out to be dough # 1;
2. Now the second dough. Pour flour into a separate container, add lemon juice, add salt. Break the egg into a glass, add water so that it is 2/3 full, beat a little with a spoon and add it to a bowl of flour. Knead well. To do this, first use a spoon, then continue with our hands on a table dusted with flour. Make sure that the mass is not very steep;
3. We do not thinly roll out workpiece No. 2 and put the ball from the first step into it, closer to one edge in the middle. We wrap it in an envelope, put it with a "seam" down on a plate with flour and place it in the refrigerator for half an hour, without covering it with anything;
4. We take out the blank, slightly roll it into a rectangle and again form the envelope and place it in the refrigerator. We perform similar actions for the third time. Our dough is cooked;
5. Now the cream. In a saucepan, grind an egg with sugar to white, add vanillin and mix well. Pour in milk and put the dishes on a small flame, stir the mixture regularly until the sugar dissolves. Bring to a boil (do not boil!);
6. Remove the container from the gas and cool the contents at room temperature;
7. Cut the resulting envelope into 6 parts. We set to preheat the oven to 230 degrees;
8. Sprinkle flour on the table and roll each piece into a circle around the diameter of your baking dish;
9. Place each rolled piece in a mold and bake over medium flame. The first two biscuits are baked for about 15 minutes, the next - 10. They should become golden brown;
10. Beat the softened butter with a spoon. Next, put a tablespoon of custard in it and beat well with a spoon after each addition;
11. Putting together our masterpiece from the classic puff pastry. Put the first crust on a dish and coat with impregnation. For each piece, there are about 2 large tablespoons of the creamy mass. Calculate it correctly so that it is enough for the whole cake;
12. We put the next cake on top of the previous one and press it a little with our hands, then we also coat it. A crumb may remain, we do not throw it away, but use it for decoration;
13. We do the same with the remaining biscuits;
14. The resulting dessert from homemade puff pastry is made out with the remaining crumbs from the cakes and left to soak, preferably overnight.

Try to cook by everyone favorite treat according to simplified recipes from puff pastry. This will save you time and your taste will not be affected at all.

Video: Quick recipe for Napoleon cake from ready-made puff pastry

As it turned out, this is not at all difficult, and the dough turns out to be much tastier and better than the store one. Today we offer you several amazing recipes from puff pastry.

What can be made from puff pastry? A lot of different goodies! From simple flaky "tongues" to a chic Napoleon cake; puff tubes, "envelopes", "corners", "roses"; stuffed with apples, cottage cheese, cheese, sausage, jam, chocolate, custard! Here is a wealth of variations conceal basic recipe homemade puff.

Depending on how you fold the dough and how you fill the formed products, each time you get a new delicacy, to the delight and surprise of the household.

Bake everything puff products should be on a baking sheet sprinkled with flour or covered with parchment for baking, at a temperature of 200-220 ° C. It is easy to know when it is ready: the baked goods are stratified, acquiring a golden color.

Roll out puff pastry 1 cm thick, cut into strips about 10 cm long, 3-4 cm wide. Twist in the middle to make a "bow". Bake, transfer to a plate and sprinkle with powdered sugar.

Probably, you often came across tasty cookies-ears in the store. Making it at home is easy: roll out the dough 0.5 cm thick, sprinkle the cake with sugar and cinnamon and fold first the right edge, then the left roll to the middle of the cake. It turns out a double roll. Cut it into pieces 0.5 cm thick, lay out the "ears" on a baking sheet covered with parchment and bake until tender.

Cut the dough into squares, put a non-liquid filling in the middle of each: pieces of apples, cherries, cottage cheese, or boiled eggs With green onions, or mushrooms fried with onions. Bend the dough squares diagonally to form a triangle, and press along the perimeter with your finger, stepping back 1 cm from the edge: then the filling will not "run away" during baking, but the edges of the "corners" will delaminate beautifully.

Can be made sweet or savory. Having rolled out the dough 0.5 cm thick, cut the cake into strips 15 cm long and 3 cm wide.

Put thin semicircular apple slices sprinkled with sugar and cinnamon on the dough, or boiled sausage- so that the edges protrude slightly above the dough - and fold the dough into a roll. We fasten the roses with toothpicks and bake until golden.

You can sprinkle the strips of dough with grated cheese or poppy seeds, then roll up - you get flaky "snails".

5. Cheese sticks

Cut the cake 1 cm thick into strips, grease with a beaten egg, sprinkle with grated cheese. You can sprinkle with cumin or sesame seeds.

Having rolled out the dough into a 0.5 cm cake layer, cut out the circles with a glass or glass. Putting on the filling, for example, boiled chicken fillet chopped and mixed with fried onions. We pinch the pies, press a little, put on a baking sheet with the seam down and bake until light golden.

To prepare them, you will need special metal baking cones. We wind dough strips 1 cm wide on them, slightly overlapping, and bake. We remove the finished cooled tubes from the cones and fill with cream: creamy, custard or protein.

8. Puffs "Croissants"

Roll out the dough into a circle 0.5 cm thick and cut into triangular segments, as for bagels. Put the non-liquid filling on the wide edge: berries, a piece of jam, nuts with raisins and honey, a piece of chocolate - and roll it from the wide end to the narrow one. Dip the top side of the croissant in a beaten egg, then in sugar. Put on a baking sheet and bake until golden brown.

As an alternative to fine puffs, you can bake a large, effective layered cake! Roll out the dough 0.5 cm thick, cut into long, narrow strips (5 cm wide, long - the more the better).

Put the filling in the middle of the strips: grated cheese, mushrooms, minced meat. We pinch the edges and put the resulting "tubes" with the filling in a spiral into a mold. You can make a pie with different fillings alternating them. Grease the top of the pie with a beaten egg, sprinkle with sesame seeds or caraway seeds. Bake at 180-200C until golden brown.

10. Napoleon

The most delicious and favorite puff pastry recipe! We roll out the dough into cakes 2-3 mm thick, according to the size of the baking sheet (and so that the thin crust does not break, it is more convenient to roll out immediately on the parchment sprinkled with flour), pierce the cakes in several places with a fork and bake every 15-20 minutes. We coat the finished cakes custard, sprinkle the cake with crumbs and leave to soak for 3-4 hours.

With all important questions, contact in a personal

"Puff pastry cakes" 20 recipes

Puff cake with strawberries

Crispy, crumbly puff pastry crusts are ideal base for sweet or savory filling, so almost no festive event is complete without a delicious, soaked puff cake. Moreover, with such tender baked goods Even a novice hostess can handle it, and the variety of options will allow you to choose your favorite recipe.

The main decoration of the table on the eve of a family holiday can be home cake from puff pastry with custard. Airy dessert guests and family members will surely like it.

Required Ingredients:

• 1.5 tbsp. sour cream or kefir;
• 180 g of cow oil (+ 200 g - for impregnation);
• 4 tbsp. wheat flour(+ 4 tbsp. L. - for the layer);
• 4 chicken eggs;
• 400 g of crystalline sugar;
• 1 liter of milk;
• coconut and chocolate - for decoration.

Preparation:

1. Sift flour onto a work surface. Combine it with chopped butter and sour cream.
2. Knead an elastic dough (like on dumplings).
3. Cut the workpiece into 12 equal pieces. Form koloboks out of them, cover with foil and set aside for 15 minutes.
4. Cover the surface of the table with parchment. Roll out the dough on it.
5. Attach a template or a plate of a suitable size to the workpiece. Trim excess.
6. Chop the cake in several places with a fork.
7. Send it to an oven preheated to 200 ⁰C for 3-4 minutes.
8. Bake all the cakes until lightly blush and set aside.
9. Grind chicken eggs with crystalline sugar using a mixer until smooth.
10. Slowly pour warm milk into the preparation, stirring it constantly.
11. Send the cream to simmer on the stove until it thickens completely.
12. Beat the softened cow butter with a mixer, adding a little ready-made layer.
13. Smear the cakes with cream, sprinkle coconut flakes and stack on top of each other.
14. Grease the side of the cake and its surface with the remaining cream and decorate with chocolate.

Send the finished baked goods to the refrigerator to soak for about 10-12 hours.

Puff pastry chicken

An excellent option for family gatherings can be a puff pastry snack "cake" with chicken. Simple and juicy dish loved ones will surely like it.

For cooking you will need:

• 0.5 kg of yeast puff pastry;
• 300 g chicken fillet;
• 1 onion;
• 1 egg;
• 2 tbsp. l. mayonnaise;
• 100 g of cheese;
• salt and pepper (to taste).

How to cook:

1. Chop the chicken fillet until minced. Season with salt and pepper. Combine with mayonnaise and set aside for 10 minutes.
2. Saute the finely chopped onion until lightly golden. Pour it into fillets.
3. Thawed puff pastry divide into 2 identical pieces. Roll.
4. Separate the egg yolk from the white. Add the latter to the filling. Stir.
5. Grease a baking sheet with oil. Transfer a layer of dough onto it.
6. Distribute the filling evenly over the cake. Sprinkle it with grated cheese. Cover with a second layer. Pinch the edges.
7. Smear the surface of the workpiece with whipped yolk.
8. Bake for about half an hour at 180 ° C.

You can add potatoes, mushrooms, cabbage and your favorite greens to the filling of such baked goods. It will turn out to be very satisfying and tasty.

How to cook "Rag-trick"

Simple, but insanely appetizing and familiar from childhood, "Styopka-rastrepka" involves the use of the most affordable products. In this case, the recipe for cream for a puff cake may vary somewhat. One of its most original variants is a combination of condensed milk with butter and a favorite jam.

For baking you will need:

• 1 tbsp. (20%) sour cream;
• 1 chicken egg;
• 400 g wheat flour;
• 250 g margarine;
• 200 g currant jam;
• 200 g of cow oil;
• 2 cans of condensed milk.

Preparation:

1. Sift the flour twice. Combine it with chopped margarine. Rub by hand until fine crumbs are formed.
2. Make a notch in the middle of the workpiece. Drive in an egg and pour sour cream.
3. Knead the dough. Put it in a cold place for 1 hour.
4. After the expiration of time, cut the workpiece into 12 equal parts. Roll them out.
5. Bake the cakes at 180 ⁰С (each for 8 minutes).
6. Kill the softened butter with a mixer until smooth, gradually adding condensed milk to it.
7. Grease the finished cake with jam and, on top of it - 2 tablespoons of cream.
8. So grease 11 cakes.
9. Do not cover the last layer with anything, but simply lay it on top and press down with a load.
10. Transfer the rest of the layer and cake to the refrigerator.
11. After the baked goods are soaked (the next day), coat the sides and surface with the remaining butter mixture and garnish with the last crumb crumbs.

Butter cream based on sour cream, cream, boiled condensed milk and chopped nuts is also well suited for this cake.

With curd layer

Crispy puff pastry cakes combined with a curd layer will give an unbeatable result. And if you add chopped nuts or dried fruits to the cream, it will be even tastier.

For dessert you need to take:

• 1 pack of puff pastry;
• 2 chicken eggs;
• 100 g of crystalline sugar;
• 10 g semolina;
• 1.5 tbsp. milk;
• 200 g of cottage cheese;
• 200 ml heavy cream.

How to cook:

1. Defrost the dough. Roll out the layers.
2. Trim them to the desired shape. Bake at 210 ⁰С until light golden brown.
3. Grind crystal sugar with eggs and semolina.
4. Boil milk. Stir constantly, pour the egg composition into it.
5. Boil the cream over low heat for 5-8 minutes until thickened. Refrigerate.
6. Whip the cream into a strong foam.
7. Kill the curd with a blender until smooth.
8. Mix cream with cottage cheese and beat again.
9. Connect the finished layer with curd mass... Refrigerate for 1 hour.
10. Grease the cake layers and decorate.

To prevent the puff pastry from bubbling, pierce it in several places with a fork before baking.

Puff pastry dessert

Bright summer dessert with thin layers of dough and juicy berries turns out to be very attractive in appearance and unusually tasty. And in the harsh winter season, if there are no frozen berries at hand, you can make a cake with bananas or pineapples.

Required products:

• 500 g puff pastry;
• 200 ml (30-33%) cream;
• 1 can of condensed milk;
• 1.5 tbsp. fresh blueberries;
• 1.5 tbsp. fresh raspberries.

The number of berries can be varied according to your preferences.

Preparation:

1. Turn on the oven and set the temperature in it to 180 ⁰С.
2. While it is warming up, roll out the puff pastry sheets to a thickness of 2 mm.
3. Divide them into 4 equal parts.
4. Bake each for 7-10 minutes.
5. Whip the cooled cream until a strong foam.
6. Continuing to beat, pour condensed milk into the blank.
7. Grease all the cakes with the resulting layer, shifting them alternately with berries.
8. Smear the sides and top layer of the cake with cream as well. Decorate with crumbs and berries.
9. Place the dessert in the refrigerator for about 5 hours.

An excellent result will also be obtained if you replace condensed milk with cottage cheese.

Millefeuille with lemon cream

Gourmet "Millefeuille" with patisiere cream - a famous restaurant french dessert, which is actually very simple and quick to prepare at home.

Required Ingredients:

• 750 g of purchased puff pastry;
• 0.5 liters of milk;
• 0.5 l (30%) cream;
• 250 g of cow oil;
• 1 lemon zest;
• ½ lemon juice;
• 90 g cornstarch;
• 4 egg yolks;
• 50 g white chocolate;
• 1 g vanilla.

Preparation:

1. Divide the dough into 4 equal portions. Roll out 5 mm thick.
2. Line a baking sheet with baking paper. Move the cakes there.
3. Bake them at 200 ⁰C for about 10 minutes. (Turn over and bake for another 3 minutes if necessary).
4. In a heavy saucepan, combine milk, egg yolks, cream, crystal sugar, lemon zest, vanilla and starch.
5. Boil everything, stirring constantly, until thickened.
6. Pour the finished cream into a wide container and cover cling film, so as not to wind up.
7. Transfer the cooled workpiece to the mixer bowl. Add softened butter and lemon juice there. Beat.
8. Spread over 3 layers of cakes and sprinkle with grated chocolate.
9. Grease the sides and top of the dessert with the rest of the cream.
10. Crumble the fourth cake and sprinkle on the cake.
11. Send the pastries to the refrigerator.
12. Cut the soaked dessert into portions with a very sharp knife and garnish with fresh berries.

If the cake is intended for an adult company, you can add 2 tbsp. l. rum or brandy. It will turn out to be very tasty.

Cake "Monastyrskaya hut"

Delicate and fragrant cake"Monastyrskaya hut" will adorn any festive table.

To prepare it you will need:

• 200 g of cow oil (+ 200 g - for cream);
• 1 tbsp. (25%) sour cream (+ 1 l - for the layer);
• 2.5 tbsp. wheat flour;
• 5 tbsp. l. crystalline sugar;
• 1 tbsp. powdered sugar;
• 1 tsp vanilla sugar;
• 1 kg of fresh cherries;
• 0.5 tsp baking soda;
• 1 tsp (9%) vinegar.

How to cook:

1. Peel ripe burgundy cherries.
2. Cover with sugar in a 1: 1 ratio.
3. Set aside for a few hours so that the berries let the juice flow.
4. Then put the cherries on the stove and simmer for 5 minutes.
5. Use a slotted spoon to remove the fruits from the syrup. (Use the remaining juice for compote).
6. To prepare the cream, transfer the fatty sour cream to cheesecloth, tie it and hang over a bowl.
7. Put the entire structure in the cold for several hours.
8. After the whey is separated, beat the sour cream with powdered sugar.
9. Add softened cow oil to the cream. Beat again.
10. Sift flour. Combine it with chopped butter. Grind everything into crumbs.
11. Pour vanilla and crystal sugar, as well as slaked soda into the blank.
12. Stir and add sour cream.
13. Knead the dough. Spread it out. Cover with cling film and refrigerate.
14. Roll out the workpiece. Divide it with a stencil into pieces about 20 cm long and up to 7 cm wide. (You should get 15 pieces).
15. Place the cherries on the rectangles. Pinch the edges.
16. Transfer the tubes to a baking sheet and pierce with a wooden skewer.
17. Send them to bake at 180 ⁰C for about 10 minutes.
18. Put some cream in the middle of the prepared plate. Place 5 (completely cooled) tubes on it. Cover them with a layer.
19. Lay out the second layer in the same way from 4 tubes, the third from 3 and so on.
20. Coat the resulting "hut" with cream on all sides.
21. Decorate the cake with grated chocolate and mint leaves.
22. Put the dessert in the refrigerator for 12 hours.

In winter, you can use cherry jam or compote for the filling.

Puff pastry "Log" with condensed milk

Log cake with condensed milk is a very tasty and easy-to-prepare dessert. Even a novice hostess can handle it.

For baking you will need:

• 0.5 kg of puff yeast-free dough;
• 350 g of cow oil;
• 1 can of condensed milk;
• 2 tbsp. l. wheat flour;
• 1 tsp refined oil;
• 1 tbsp. l. cognac.

Preparation:

1. Defrost the puff pastry. Roll it out to a thickness of 0.5 cm.
2. Cut the layer into strips approximately 1.5 cm wide each.
3. Transfer them to a greased baking sheet.
4. Bake at 220 ° C until light golden brown.
5. Kill the cow's oil with a mixer. Add condensed milk and cognac there. Beat until smooth.
6. Set aside a few strips of dough to decorate the cake.
7. Cover the work surface with cling film.
8. Put a few tablespoons of cream on it. Put 6 strips of the workpiece on top. Lubricate them with a layer.
9. In this way, shape the whole cake. Coat the side of the dessert with cream.
10. Cover the baked goods with cling film. Use it to decorate a cake in the form of a log.
11. Remove it for 10 hours in the cold.
12. Grind the deferred strips into crumbs.
13. Remove the dessert from the refrigerator, transfer it to a plate and garnish with crumbs.

When preparing this cake, it is important to ensure that the condensed milk and butter are warmed up to room temperature.

Chocolate-flavored treat

The puff pastry according to this recipe is prepared on the basis of vodka and turns out to be crumbly and crunchy, and in combination with bitter chocolate layer and boiled condensed milk gives an original and incredibly tasty result.

Required products:

• 1 tbsp. wheat flour;
• 100 g of cow butter (+ 20 g - for the filling);
• 3 tbsp. l. ice water;
• 1 tbsp. l. chilled vodka;
• ¼ h. L. table salt;
• 2 tbsp. l. crystalline sugar;
• 30 g of chocolate;
• 100 g of boiled condensed milk;
• 100 ml of cold milk;
• 1 tbsp. l. cocoa powder.

Preparation:

1. Sift flour and add salt to it.
2. Grate frozen cow butter there.
3. Pour chilled vodka and water into the center of the resulting mass.
4. Knead the dough. Cut it into 8 pieces. Refrigerate for 1.5 hours.
5. Mix crystal sugar, cocoa powder and milk in another container.
6. Cut the butter into chunks and add there.
7. Boil the workpiece and boil until thick.
8. Roll out the cakes and bake at 200 ° C. Refrigerate them.
9. Smear the first 4 cakes with condensed milk. The next one is to cover chocolate cream... Coat the remaining cakes (leave 1 layer for decoration).
10. Grease the finished dessert on the sides and top with a layer and sprinkle with crumbs.
11. Decorate the cake with grated chocolate.

Put the pastries in the refrigerator and soak for 2-3 hours.

A simple recipe in a frying pan

The absence or malfunction of the oven is not a reason to deny yourself and your loved ones delicious baked goods. The way out of this situation can be an appetizing and original cake in a frying pan.

Required Ingredients:

• 1 can of condensed milk;
• 1 chicken egg (+ 2 pcs. - in cream);
• 1 tsp slaked soda;
• 450 g of wheat flour (+ 2 tbsp. L. - in an interlayer);
• 0.5 liters of milk;
• 200 g of crystalline sugar;
• 1 pack of cow butter;
• 1 tbsp. chopped walnuts;
• 1 bag of vanilla sugar.

How to cook:

1. For a layer, combine milk, eggs, flour, crystalline and vanilla sugar.
2. Stir and boil until thick. Add cow oil to the finished cream.
3. Pour the condensed milk into a deep container, beat in the remaining egg. Add slaked soda and sifted flour.
4. Knead soft dough with a spoon.
5. Cut it into 8 pieces.
6. Roll out the cakes.
7. Fry them in a pan for 1 minute on each side.
8. Grease the blanks with cream and garnish with nuts.

Cake scraps can be chopped up and also used for decoration.

Puff pastry "Napoleon"

Puff pastry Napoleon cake is a legendary dessert, the recipes of which have been passed down from generation to generation. Delicate, fluffy pastries that melt in your mouth are guaranteed to become the crown of any festive feast.

To prepare it you will need:

• 350 g margarine;
• 2 tbsp. wheat flour;
• 1 chicken egg;
• 1 tbsp. l. (9%) vinegar;
• 150 ml of ice water;
• 500 g of condensed milk;
• 300 g of cow oil.

Preparation:

1. Melt margarine in the microwave, add flour and stir.
2. In a separate bowl, combine water, egg, some salt and vinegar.
3. Connect egg mixture with flour composition. Mix.
4. Cut the workpiece into 8 parts and cool (about half an hour).
5. Beat the softened butter with a blender, gradually adding condensed milk. Put in the cold.
6. Roll out and bake the dough at 180 ° C. Cool the cakes.
7. Smear the layers with cream.
8. Sprinkle the finished cake with crumbs.

This variation is slightly different from the classic "Soviet" recipe, but it turns out to be no less tasty and soft.

Layer cake is a great option for delicious homemade baked goods that does not require a lot of cooking time or special skills. In addition, guests and loved ones will definitely like it.

Bon Appetit!

Every housewife can make Napoleon cake from ready-made puff pastry. This amazing delicious pastries from childhood is not often present at home kitchen, perhaps only on holidays. It's all about the dough, which takes a lot of time and effort, and it doesn't always turn out to be an ideal structure. However, now the task of making a cake has been made easier by the manufacturers of puff pastry - ready-made, ideal density, from which you can make the Napoleon dessert with different creams and taste.

Puff pastry for classic Napoleon can be yeast-free and yeast-free. It's all a matter of taste: from the dough with yeast, the cakes will turn out lush, soft and tender, and from the usual - dryish, crispy. The flavor and texture will largely depend on the cream chosen and the soak time.

Test preparation

To prepare the cake, a dough weighing 1 kg should be used (1 large or 2 small packages). The dough is initially sold frozen, so first you need to defrost it by removing it from the package and leaving it there for 15-20 minutes.

While the store dough is being prepared, you should turn on the oven for heating, choosing a temperature of 20 degrees (depending on the oven, the temperature may differ up or down by several degrees). Then you should remove the oil from the refrigerator so that it melts slightly at room temperature - it is needed for the cream.

The thawed dough must be cut into several equal rectangular pieces and moistened with cold water.

So that it does not become covered with bubbles during baking, it is recommended to pierce it with a toothpick throughout the entire surface during processing.

Each layer should be baked in the oven, setting the time to 12-18 minutes (depending on the power of the household appliance). The finished cakes should have a browned surface and a characteristic aroma. If yeast dough was used, the crust will become fluffier and larger in volume as a result of baking.

The finished cakes can be cut into several more pieces to make more layers. While they are cooling, it's time to prepare a delicious and airy classic cream.

DIY cake cream

A cream for dessert is being prepared from:

• milk - 500 ml;
• eggs - 2 pcs.;
• flour - 1.5 tablespoons;
• butter- 20 g;
• granulated sugar - 150 g;
• cream with a high percentage of fat content - 150 ml;
• vanilla sugar - 0.5 pack.

Pour milk into a suitable container, heat it up and pour in the required amount of sugar. Boil the milk over low heat until the sugar is completely dissolved. Separately, in a deep bowl, mix sugar and flour and pour 0.5 tbsp. hot (not boiling water) milk with sugar, then pour into the mixture into the cooking mass over the fire.

Cook until thickened, stirring constantly, so that the mixture is homogeneous and without lumps. The finished mass is removed from the stove and butter is introduced into it.

For quick cooling of the finished cream, you can put it in cold water.

When it has cooled completely, it should be combined with pre-whipped cream.

Lubricate with the resulting cream one by one all the cakes, except for the last one - it is used as a sprinkling. Do not forget to coat the sides. Ready cake sent for impregnation in a cold place (preferably for 24 hours).

With custard

The ingredients for the custard are taken almost the same as for the classic, only with the exception of some products.

Dessert is prepared from:

• vanillin - 1 tsp;
• cow's milk - 800 ml;
• sugar - 200 g;
• eggs - 3 pcs.;
• good butter - 30 g;
• ready-made dough;
• sifted flour - 60 g.

The prepared dough should be cut into equal parts and rolled out with a rolling pin until thin cakes are obtained. They should be baked on a baking sheet in an oven preheated to 185 degrees. While the cakes are baking, heat milk with sugar in an enamel container on the stove and add the egg-flour mixture into it. Cook, stirring constantly, until bubbles begin to appear on the surface of the thick mass. After removing from heat, add the recommended part of butter and vanillin, beat. The custard should be applied cold to the cakes.

Put the first cake on a large flat plate and grease it thoroughly with cream. Do the same with the rest of the blanks. Turn the last cake into crumbs and decorate the entire surface of the cake, including the sides.

With butter cream

To prepare the cream, you will need the following products:

• heavy cream - 200 ml;
• condensed milk - 350 ml;
• packing of butter.

The preparation of the ready-made dough is the same as in the classic version. The prepared dough should be cut into 8 equal parts, and then, using a round shape, turn the layers from square to round. Some of the remaining scraps can be used to make another crust, and some are set aside (baked and used for crumbs). The dough is baked at a temperature of 200 degrees, until tender.

Condensed milk and softened butter must be whipped with a mixer until a homogeneous consistency is obtained. The cream is whipped until a dense foam, and then mixed with condensed milk and butter. The cakes are smeared with butter cream, sprinkled with crumbs and sent to soak for 10 hours.

With butter and sour cream

Square layers of puff pastry are baked in the oven on a greased baking sheet.

To prepare the cream, you should take:

• butter - 200 g;
• fat sour cream - 1 tbsp.;
• condensed milk - 1 can;
• granulated sugar - 180 g.

According to this recipe, it is better to bake a cake from ready-made dough, cut into even squares. You need to bake it at a temperature of 195 degrees, for 15 minutes each cut. To make the cakes even, pierce them with a fork or toothpick before baking.

While the dessert is being prepared, let's start cooking gentle cream... For this, sour cream with sugar is whipped in homogeneous mass... A mixture of condensed milk and butter is prepared separately. All components are eventually combined and sent to the cold.

The cooled cakes are smeared with cream and set aside for soaking. The longer the cake is left, the more it will be saturated with cream and become more juicy and tender. Top can be decorated with chocolate chips or coconut flakes.

Lazy Napoleon with strawberries

Fast to prepare lazy Napoleon from ready-made puff pastry will become a real find if you suddenly need to quickly figure out a dessert for tea or something stronger. To prepare it, you should stock up on puff pastry - 500 g and strawberries in the same amount.

For the preparation of the cream is used:

• powdered sugar- 5 tbsp. with a slide;
• homemade cream - 400-500 ml.

The previously thawed and cut into squares layers of dough are alternately baked in an oven preheated to 190 degrees. It is better to spread the dough on parchment, if there is none, grease the bottom of the baking sheet with oil and sprinkle with breadcrumbs.

Beat 2 tbsp separately in a container. cream, gradually adding powdered sugar.

It is forbidden to add all the powder at once, otherwise it will be impossible to whip the cream into a thick foam.

Strawberries are washed separately, cleaned of leaves and legs, and then cut into beautiful slices.

The finished cooled cake is laid out on a dish, smeared with cream and covered with strawberries. The same is done with the rest of the cakes. The top is formed with cream and crumbs from the last cake.

With mascarpone and cherry

The most delicious original cream for classic Napoleon is made from:

• powdered sugar - 200 g;
• granulated sugar - 160 g;
• real mascarpone cheese - 450 g;
• sour cream - 400 ml;
• cherry - 250 g.

If the cake is small, less cream is prepared. Puff pastry, previously divided into cakes, is baked in the oven at a temperature of 200 degrees. In parallel with baking, the cream is prepared. To do this, use a blender to grind ripe cherries pre-washed and stoned.

Cheese, sour cream and powdered sugar are combined separately. With a mixer, all this is whipped until a thick creamy consistency. The bottom cake and all subsequent ones are smeared with cream and a layer of cherries. The top and sides of the cake are coated with cream and decorated with ruddy crumbs.

With cheese cream

Delicate light cream is prepared from:

• coconut flakes - 120 g;
• milk - 1100 ml;
• vanilla sugar - 1.5 sachets;
• eggs - 3-4 pcs.;
• salt;
• white chocolate - 550 g;
• flour - 100 g;
• Mascarpone cheese - 450 g.

While the cakes from the store dough are baking, heat the milk in a special container on the stove. Eggs are beaten in a separate bowl, a little sprinkled with salt (literally on the tip of a knife). After that flour is introduced into the egg mixture and everything is whipped until a homogeneous consistency. 1 tbsp is also poured here. heated milk, everything is mixed and combined with the main part of the cow product that is cooked on the stove.

When the liquid begins to boil, you need to remove it from the heat and add the vanilla sugar with chocolate. Mix everything thoroughly and combine with cheese, whisk everything thoroughly until smooth. All cakes, starting from the bottom, are smeared with cream. Decorated on top with crumbs and coconut flakes (you can choose a colored one, creating an interesting pattern on the baking surface).

With semolina custard

A creamy cake with the addition of semolina turns out to be delicious and nutritious.

To prepare it, you should stock up on:

• sugar - 0.5 tbsp.;
• milk - 2 tbsp.;
• condensed milk - 250 ml;
• semolina - 80 g;
• butter - 160 g;
• lemon.

While the round puff pastry cakes are baked, let's start making the cream. To do this, milk is heated in a saucepan and poured semolina(in a thin stream so that there are no lumps). Stirring constantly, the mixture is cooked for 4 minutes, after which it is removed from the heat and combines with lemon juice and zest.

When rubbing the zest, you need to be careful not to get the white part of the skin, which gives an unpleasant bitterness.

Sugar and butter are whipped separately and gradually added with condensed milk with semolina mixture. The cakes are smeared with the ready-made cream, and a cake is formed.

With condensed milk

There are many recipes for cream with condensed milk for Napoleon cake. All of them differ in the method of preparation and the presence of additional components.

To prepare a simple cream with condensed milk you will need:

• butter - 200 g;
• good quality condensed milk - 1 can;
• packaging of vanilla sugar;
• a handful of peeled nuts (about 200 g).

Using a mixer, beat the butter, gradually adding condensed milk to it. After the mixture should be put on low heat and cook, stirring constantly. Add nuts and vanilla chopped in a mortar to the finished and slightly cooled mixture. After complete cooling, the cream is used to smear the cakes.

With whipped cream

To make airy buttercream, you will need:

• milk - 600 ml;
• sugar - 220 g;
• heavy cream - 1 tbsp.;
• chicken eggs - 2 pcs.;
• starch - 30 g;
• vanilla sugar - 12 g.

In a small saucepan, bring the milk to a boil (do not boil), then add the pre-mixed sugar, starch, eggs and a small amount of milk taken from the container into it. The cream should be cooked until it becomes thick, then remove and set to cool.

When the dough cakes are ready, whip the cream, combine them with the cream and grease the cake. The baked goods will be ready for use after 3-4 hours.